Petit Beurre Tea Cookies Food

PETIT BEURRE -- BUTTER COOKIES

Steps:

• In a medium mixing-bowl, rub together the butter and flour until the mixture resembles coarse meal.
• Form a well in the center, and add the sugar, salt, and 2 tablespoons cream/crème fraîche into the center.
• Stir with a fork in a circular motion starting from the center until the cream is absorbed, then knead the dough gently until smooth (if the dough is too dry to come together, add a little more cream, one teaspoon at a time, until you reach the desired consistency).
• Divide the dough in two, and gather each half into a slightly flattened ball.
• Cover and chill for an hour.
• Preheat the oven to 350F and lightly grease a baking sheet with butter.
• Working with one ball of dough at a time, roll it out on a lightly floured surface to a thickness of about 1/4".
• Use a cookie cutter to cut out cookies, and transfer them on the prepared baking sheet.
• Repeat with the remaining dough.
• Prick the cookies all over with a fork, and slip into the oven to bake for 12 to 15 minutes,until golden and just slightly browned at the edges.
• Transfer on a rack to cool completely, and keep in an airtight container.

MOTHER'S DAY TEA COOKIES

Steps:

• *Tip: make your own "instant" rose water jam by stirring a small amount (about 1-2 teaspoons, to taste) rose water into your favorite homemade or store bought jam.
• Preheat oven to 365 degrees.
• In a large mixing bowl, food processor or KitchenAid stand up mixer, combine the butter, sugar, salt, extract, lemon zest and eggs.
• Stir in the flour until incorporated.
• Gather cookie dough into a ball, wrap in plastic and chill for 1 hour.
• Remove from refrigerator and roll out dough on a floured surface to 1/4" thickness.
• Cut into 2" rounds and place on a parchment-lined baking sheet. (I used the cap to one of the plastic spice bottles in the pantry. It measures 2 1/8").
• Spoon 1/4 teaspoon (no more than that) fruit jam in center of each dough round, pinch sides of cookie to close (see photo above). Note: the jam should show on both sides of the impression.
• Bake 8-10 minutes until *very lightly* browned. Rotate the baking sheet at the halfway mark. I noticed a few of the cookies started to come apart in the center where they were pinched. I carefully pinched them again. I'm confident in time my dough pinching skills will improve.
• Remove to a wire rack to cool completely. Store in a covered container.

PETIT BEURRE -- TEA COOKIES

Steps:

• Sift dry ingredients together.
• Beat together softened butter and sugar on medium speed for about a minute.
• Beat in egg yolks, one at a time, beating smooth after each addition.
• Add half the flour mixture.
• Add milk, then add the remaining flour mixture.
• Scrape dough onto a piece of plastic wrap.
• Press it into a rectangle about ½ inch thick.
• Wrap and chill for several hours or up to 3 days.
• When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet.
• Place dough on a floured work surface and lightly flour it.
• Roll dough into a 12-inch square.
• Cut the square in half, then roll each half into a 9x12 inch rectangle.
• With the tines of a fork, pierce the dough at ½ inch intervals.
• Cut each half of dough into 24 rectangles of 3x1½-inch each.
• Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
• Slide parchment paper along with petit beurre onto wire racks to cool.

PETIT BEURRE CAKE

Steps:

• Melt chocolate on steam.
• Mix together margarine and powdered sugar until foamy add 8 yolks and melted chocolate.
• In bigger bowl, mix white of egg (it must be mixed well).
• Combine chocolate mix and white of egg mix until it's mixed well.
• Take baking pan (covered with kitchen paper) and put 1st layer: soak Petit Beurre in coffee and put one by another until cover bottom. 2nd layer is chocolate mix then again soaked Petit Beurre, chocolate mix and finally Petit Beurre. It should be 3 layers of Petit Beurre and 2 of chocolate mix between them.
• Put cake in freeze over night. When you take it from freezer, cover baking pan with serving tray and upside down. Remove kitchen paper and decorate with whipped cream.

NO - BAKE CHERRY CHOCOLATE BISCUIT CAKE

Steps:

• Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
• Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
• Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
• Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
• Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

PETIT BEURRE COOKIES

Steps:

• Preheat oven to 325 degrees. In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter. Mix on medium-low until a dough forms. Transfer to a baking sheet and roll out 1/8-inch thick. Shape of dough does not matter; smooth edges for even browning. Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake. Remove from oven and cool completely.
• Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle. Add remaining 3 1/2 ounces butter and mix at medium speed. Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl. Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
• Line a baking sheet with plastic wrap. Using a rubber spatula, transfer dough to sheet and spread in a thick oval. Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick. Chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a 3-inch cookie cutter, cut circles from chilled dough. Transfer to baking sheet, spacing cookies at least 2 inches apart. (Scraps of dough may be re-rolled and chilled for additional cookies.) Bake until edges are golden brown, 7 to 10 minutes. Remove from oven and cool on baking sheet. Transfer baking sheet to refrigerator; allow cookies to become well chilled.
• Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet. Chilled cookies may be placed atop a circle of raspberries or other berries. If desired, garnish plate with a scoop of ice cream.